3 Common Mistakes Specialty Café Owners Keep Making (That Are Costing Them Big Money)
Last updated: 17 April 2025
Guest Writer: Glenn Low
Michael Pajar: In this guest post, I’m excited to introduce Glenn Low — a hospitality business consultant who helps café owners maximise their profitability, leadership, and day-to-day performance. Glenn has worked with venues across Australia, providing the tools and frameworks needed to turn passion into a profitable and scalable café business. If you’re in the thick of running a venue and feel like you’re working harder than ever without the reward, this one’s for you. To reach Glenn please visit his website at www.glennlow.com.
Glenn Low
Running a specialty café isn’t just about great coffee (although that is very important). At the end of the day, it’s a business. Too many café owners are working themselves into the ground, wondering why they’re not making money, why their team’s not performing, and why things feel stuck.
Here are the 3 biggest mistakes I see again and again—and how to fix them:
1. Not Knowing Your Numbers
You wouldn’t drive a car blindfolded… but that’s exactly what a lot of café owners are doing.
If you don’t know your COGS, labour percentage, average customer spend, or your breakeven point, you’re not running a business—you’re just hoping for the best.
Running on gut feel might’ve worked in the honeymoon phase, but now? It’s burning you out and bleeding you dry.
Understanding the basics of cost structure is a great place to start. Start tracking your numbers weekly. Know what’s coming in, what’s going out, and where the leaks are.
Profit doesn’t happen by accident — it’s a measured outcome.
2. Trying to Be Everything to Everyone
No focus. No vision. Just chasing trends, saying yes to every customer request, and adding more to the menu every time someone suggests it.
Here’s one of the biggest lessons I’ve learnt: if you try to please everyone, you end up pleasing no one.
You don’t need 37 menu items. You need the right ones. You don’t need to compete on price—you need to compete on experience, clarity, and consistency.
Define what your café is about. What’s the vibe? What’s the core offering? What do you want people to feel when they walk in?
Get laser-focused. Your brand depends on it.
3. Caring Too Much About the Wrong Things
Too many café owners obsess over latte art, new cups, or the latest single origin—but meanwhile:
the team culture is falling apart,
the margins are thin, and
the customer experience is inconsistent.
I’m all for beautiful coffee—but a pretty cup and a bright neon sign don’t matter if the business underneath is crumbling.
Care about what moves the needle. Profit. Systems. Culture. Efficiency. Leadership. The things that actually drive a sustainable café that doesn’t need you on the tools 24/7.
Your passion got you here. But now it’s time to lead like a business owner.
Know your numbers. Get focused. Prioritise what actually matters.
Written by Glenn Low — Hospitality Business Consultant
For tailored support or to connect with Glenn, visit www.glennlow.com.
Need Help with Your Café?
If this article hit close to home and you’d like support improving your café’s performance, leadership, or profitability — Glenn’s here to help.
Reach out to Glenn for a no-pressure chat about your business and where you want it to go.
Contact:
Glenn Low. 0406 889 833. hello@glennlow.com. GlennLow.com. Based in Melbourne.
If you’re also thinking about funding upgrades, new equipment, or need a bit of breathing room to make some changes — I’d be happy to chat through the finance side with you.
Feel free to reach out any time — no pressure, just a genuine conversation about what’s possible.
